Creamy Coconut Beef Curry

This creamy coconut beef curry has all the amazing flavours that you would expect from a dairy cream based curry but, it’s made with healthier creamed coconut and it’s lower in calories and fat.

Course Dinner

Cuisine Indian

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 323kcal

Author Neil

Equipment

Ingredients

Low calorie cooking spray
One large onion finely diced
2 cloves large garlic finely chopped
35 g fresh ginger finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon mild chilli powder
250 g stewing / casserole beef cubed
500 ml beef stock
½ teaspoon salt
35 g grated creamed coconut
1 tablespoon freshly chopped coriander

Metric - US Customary

Instructions

Spray the bottom of a large saucepan with the low fat cooking spray about 5 times. Turn the heat on high, then when the oil spray starts to bubble turn down the heat add the onion and saute, stirring constantly to prevent burning for about 3 – 4 minutes.
Add the garlic and ginger, again stirring constantly for a further 1 – 2 minutes.
Add the ground cumin, ground coriander, turmeric and mild chilli powder, stir together for 1 minute to allow the flavours to release.
Add 5 tbsp. warm water to prevent any burning and stir for 1 – 2 minutes.
Blitz the onion spice mixture in a food processor / blender or with a stick blender to a paste consistency.
Return the paste to the pan, stir in the beef, and brown it within the paste, about 3 – 4 minutes.
Add the beef stock, bring the stock to the boil, turn down to a gentle simmer, add the salt, put the lid on and cook for 1 hour stirring every now and then until the sauce has thickened and beef is tender.
Stir in the grated creamed coconut and simmer for a further 15 minutes until a creamy coconut consistency is achieved.
Serve garnished with coriander.

Nutrition